Chocolate Covered Macaroons

by lydia on March 4, 2011

Macaroons are such a simple cookie that actually, in my opinion, can be rather healthy. I fell in love with chocolate covered macaroons from Ocean City, New Jersey years ago. (the dark chocolate ones of course!) However, those particular macaroons were uber sickeningly sweet. I decided to come up with a revised version based on my memory of those delightful little treats I’d look forward to at the beach each year. My recipe uses very little added sweetener. Easy to love, these macaroons will inspire you to salivate, or maybe even decide to compose a poem.


Light, fluffy and slightly sweet

entirely a delectable treat.

Comprised of egg whites, honey, and coconut meat

no guilt, only pleasure when these you eat.

Melted chocolate, stir with cream,

a dash of vanilla

a chocolate lover’s dream.

Just one bite will make you swoon

each time you savor a macaroon.

Chocolate Covered Macaroons

Chocolate Covered Macaroons
Recipe type: Dessert or Snack
Serves: 2 Dozen
  • 4 pastured egg whites
  • Pinch of sea salt
  • 2 tablespoons arrowroot or tapioca
  • Up to ¼ cup honey
  • 1 tablespoon vanilla extract
  • 2 cups dried unsweetened coconut flakes (or more to make thick batter)
  • 6 tablespoons organic, fair trade, dark chocolate or bittersweet chocolate or chocolate chips
  • 4 tablespoons heavy cream (raw or pasteurized grass-fed)
  • ¼ teaspoon vanilla (gluten-free)
  1. Preheat oven to 300 degrees.
  2. Line a baking sheet with parchment paper.
  3. Beat egg whites with salt in a clean bowl until stiff peaks form.
  4. Beat in the arrowroot and slowly beat in the honey and vanilla. Fold in the coconut.
  5. Drop large spoonfuls onto parchment lined baking sheet. The cookies should be thick and not runny at all.
  6. Bake at 300 degrees for 30 -35 minutes, until golden brown. Remove from oven and cool.
  7. In a small saucepan over low heat, melt the chocolate and cream together for a few minutes until smooth.
  8. Add the vanilla.
  9. Place the macaroons on a cookie rack on top of a parchment lined pan. Spoon the chocolate mixture over each cookie, spreading well with a spoon to cover the entire top surface of each cookie.
  10. Place the cookies in the refrigerator or freezer to let the chocolate harden.
  11. Store cookies in a container in a cool place if they will be consumed soon or the refrigerator for longer storage.

I grew up with the already sweetened coconut flakes, but these days I buy unsweetened flakes. After all, coconut is already naturally sweet. I buy them in bulk online through Tropical Traditions.

This post contributed to Real Food Holidays over at Real Food Digest.

Organic Coconut Flakes – 1-lb Bag

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{ 1 comment }

Laura December 22, 2012 at 9:22 pm

Yummy!!! I made these tonight and they were awesome! So easy to make, also!

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